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Martha Stewart's Cooking School Previous Broadcasts

Roasting (Episode #303H)

KQED Life: Mon, Dec 11, 2017 -- 4:00 PM

Roasting is a wonderful technique for a formal dinner or a casual get-together. Watch Martha as she makes roast rack of lamb, an ideal choice when you want to impress your guests. Then learn a classic Spanish technique as she cooks salt-roasted sea bass. Finally, find out how to make saffron-roasted chicken wings, the quintessential food for game day.

Stews of the Arabian Gulf (Episode #503H)

KQED Plus: Fri, Dec 8, 2017 -- 8:00 AM

Follow the flavor as Martha puts her spin on the stews of the Arabian Gulf. Slow-cooked treasures like Arabian Gulf potpie, braised lamb shanks with okra, curried swordfish stew, and red lentil vegetable stew offer nourishing comfort with ease.

Grilled Favorites (Episode #502H)

KQED Plus: Thu, Dec 7, 2017 -- 8:00 AM

Get grilling with Martha as she introduces exotic flavors to your next cookout. Learn four techniques for four grilled recipes: fish in banana leaves, date-glazed lamb chops, sea bass fillets with okra kebabs, and spatchcocked saffron chicken.

Onions (Episode #302H)

KQED Life: Wed, Dec 6, 2017 -- 4:00 PM

Onions are a staple in the pantry of every cook and integral to the flavor of so many recipes. In this episode, Martha walks the viewer through three onion dishes that make use of different cooking techniques: French onion soup, balsamic-glazed pearl onions and fried onion rings.

Chicken (Episode #301H)

KQED Life: Mon, Dec 4, 2017 -- 4:00 PM

Chicken has long served as a mainstay of the dinner table. It can be prepared in countless delicious ways, for a weeknight or a special dinner party. In this episode, Martha shows viewers how to prepare chicken paillard - which sounds fancy, but is really quite simple - chicken pot pie and spatchcocked chicken.

Arabian Gulf Breakfast (Episode #501H)

KQED Plus: Fri, Dec 1, 2017 -- 8:00 AM

Join Martha as she simplifies time-honored recipes to bring a Gulf-style breakfast to your table: khameer, a date-sweetened bread; shakshouka, a baked egg dish; jebabs, a distant cousin of pancakes; and balaleet, a delicious way to serve an omelet.

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